chocolate dipped peanut butter cookies (dairy free, gluten free)

  • Author: Nicolette
  • Prep Time: 20 min
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


5 ingredient chocolate dipped peanut butter cookies! (dairy free, gluten free). The perfect cookie for those of you that want to satisfy a sweet tooth, but want something healthy at the same time!



  • 2 cups soaked, medjool dates (2022 dates)
  • 1 1/2 cups creamy peanut butter
  • 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water)
  • 1 cup vegan chocolate chips
  • Salt (for sprinkling)


  1. In a small bowl, create your flax eggs by combining 2 tablespoons ground flax with 5 tablespoons water. Set aside for 15 minutes.
  2. In a separate bowl, soak your medjool dates in hot, boiling water for 15 minutes.
  3. Preheat the oven to 375 degrees Fahrenheit.
  4. After 15 minutes, add your soaked, pitted, medjool dates, peanut butter, and flax eggs to food processor and blend until fully combined into a dough. See photo above!
  5. Using a 1 1/2 tablespoon cookie scoop, scoop out roughly 30 cookie dough balls onto your cookie sheets.
  6. Using a fork, gently press down on each cookie, creating a criss cross pattern.
  7. Move your cookies to the preheated oven and bake for 8-10 minutes. Careful not to over bake!
  8. Remove from the oven and allow your cookies to cool. Meanwhile, melt the chocolate chips in a double boiler or in the microwave (my preferred method).
  9. Once your cookies have cooled, dip them in the chocolate and sprinkle with salt! Enjoy!


  • Be sure to remove all of the medjool date pits before processing!!
  • Store in an airtight container for up to 5 days (if they last that long :))

Keywords: dairy free peanut butter cookies; chocolate dipped peanut butter cookies; holiday cookies; dairy free; vegan; gluten free; vegan baking; easy recipe

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